45 mins
Herb Crusted Salmon Nicoise Salad
There is no prettier plate than a Nicoise salad. And no more perfectly light and healthy meal. Full of flavor and surprisingly filling. The vinaigrette makes a little more than you need tonight and we'll use it again later in the week. If you’re worried about the number of ingredients in....
Herb Crusted Salmon Nicoise Salad
SERVINGS :
4
PEOPLE
PREP TIME :
MINUTES
Ingredients
- 1/2 pound baby new potatoes
- 1/2 pound asparagus, trimmed
- 1/2 pound green beans, trimmed
- 1/2 pound salmon
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil
- 1/2 teaspoon herbes de Provence, or dried Italian herbs
- Vinaigrette
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1 clove garlic, pressed
- 2 teaspoons Country Dijon mustard
- 1/2 teaspoon anchovy paste, (optional)
- 1/2 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon fresh basil
- Salad
- 1 head romaine lettuce, torn
- 1 cup kidney beans, drained and rinsed
- 6 oz artichoke hearts in water, drained
- 3-4 hardboiled eggs, quartered
Servings:
Directions
- Preheat oven to 400.
- Boil potatoes in a pot of water until fork tender - about 10 minutes. Use a slotted spoon to transfer the potatoes from the water. Do not discard the water.
- While the potatoes are cooking, prepare the vinaigrette by combining all ingredients with a whisk, food processor, or blender stick.
- Place salmon in a small dish or resealable plastic bag; add just enough vinaigrette to coat. Let marinate while you prepare the remaining.
- In a small bowl, combine panko, olive oil, and herbs de provence.
- Place the salmon fillet a baking dish, pat with panko mixture, and cook for 8-12 minutes in the preheated oven. The fish should barely flake and be opaque in the center.
- Add asparagus and green beans to the hot water, return to boil and cook for about 2-4 minutes. Remove and let cool slightly.
- Plate lettuce in a large serving bowl and top with groupings of vegetables, kidney beans, artichoke hearts, and hard boiled eggs.
- Top salad with salmon and drizzle with vinaigrette.
Nutrition per serving
Per Serving: Calories 687 Fat 38 Sat Fat 6 Sodium 297 Carbs 61 Sugars 6 Fiber 15 Protein 33.
NOTES
KID NOTES: As usual, I deconstructed this meal for the kids. They were given portions of salmon, potatoes, veggies, and boiled egg and did great!
VEGETARIAN TIP: Simply skip the salmon. This salad is huge. You won’t miss it!
GLUTEN FREE MODIFICATIONS: Use crushed rice chex or GF breadcrumbs.
I loved it!!! I subbed tarragon for basil because it seemed like the right thing to do- and I’m always looking for an excuse to use tarragon. It was fantastic! Thank you for another AWESOME meal! I am thinking of scaling this up to serve on a huge platter at my upcoming anniversary party!
Oh! And I don’t see tomatoes in the recipe, though they are in the photo- and they are great in it!
I have never had a “nicoise” salad before, so I was hesitant… I absolutely loved it! I used a spinach salad as my base instead of romaine.